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Venison with Parmesan Crust Recipe - Great British Chefs
Ingredients
- VENISON
- 4 venison loins, each 115g in weight
- 8 juniper berries, crushed
- 4 pinches of rosemary, chopped
- pomace oil
- PARMESAN CRUST
- 80g of Parmesan, finely grated
- 80g of Panko breadcrumbs
- 20g of butter
- BUTTERNUT PURÉE
- 1 butternut squash
- 1 knob of butter
- 1 sprig of thyme
- 50g of Parmesan, grated
- 60ml of double cream
- salt
- pepper
- ROAST BUTTERNUT SQUASH
- 1 butternut squash
- 40g of butter
- thyme
- rosemary
- salt
- pepper
- SHALLOT RINGS
- 1 shallot
- flour
- KALE
- 150g of curly kale
- 10g of butter
- salt
- pepper
- TRUFFLE MASH
- 2 large Maris piper potatoes
- truffle, grated
- salt
- 40g of butter
- TO SERVE
- 150ml of red wine jus
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